Scramble fish

1

Let the fish-sellers kill the yellowfish, remove the intestines, eat the eggs, if they don't like it. Clean up the spare。

2

Ginger clean, sliced and sliced

3

Painting a small amount of salt on both sides of the yellowfish and then coating the whole body of the yellowfish with ginger blades. If there is no kitchen paper in the house, I'll put more ginger chips under the bottom of the yellowfish, I'll make them in the air for about 10 minutes, and it'll also reduce the water in the fish, which is still good. Finally put gingerbread in the belly of the yellowfish。

4

The frying pan is hot, rubbed with ginger chips, put in peanut oil (more oil when frying fish), start a fire, and sometimes shakes the frying pan, so it's hard to fry. When you're done, you can turn over (or wait for the fish to cool and then turn over, so that the fish that's made up will guarantee the integrity of the fish) and when you're made of gold, you can put a little lid on the lid and then you can put half of the sauce on the fire. If we don't know if the fish is ripe enough to look at the fish' eyes, the fish's eyes are almost ripe

5

And the whole fish is so full, it's so fresh, it's so fresh and delicious。

6

Frozen yellowfish。

7

Scratched onions and peppers finally get hot oil。

8

The finished chart。

A yellowfish is killed directly in the market, and only cleaning is required. A two-faced piece of ginger on the bottom of the fish can be used to reduce the water on the fish well where there is wind, and it is easier to clean it directly with kitchen paper. 3 A small amount of salt and ginger pickled for 10 minutes. Four fried fish shake back and forth, which prevents fish from reaching the bottom. Five, because a little salt had been put on the fish before the frying, a little sauce would be enough. In general, it depends on whether the fish is mature enough to look into the fish's eyes, and if the fish is already condensed, the fish is almost ripe。